As a young teacher, echoes of a schoolyard singing game “Apples, peaches, pears and plums…,” always brought to mind that first juicy peach of summer.
Years later, as a hopeful gardener, I planted two peach trees in the anticipation of harvesting bushels of the delectable treats. Unfortunately, the first winter did the trees in, as they were planted way out of zone recommendations.
Remember March 2012, when the tropics came to southern Ontario. Glorious 25+°C brought out Bermuda shorts and budding apple blossoms.
Yes, we did pay for it.
The following week reverted to normal and all those opening blossoms froze solid. The majority of the apple crop was lost.
But the arrival of this year’s crop in grocery stores and farmers markets is a welcomed sight.
Along with early apples, peaches are a great seasonal summer treat.
Apples are grown in many regions of the province, but peaches are confined to a natural “climate controlled” area. The majority are grown in the Niagara Peninsula due to the tenderness of the fruit.
Cold-sensitive fruits include peaches, nectarines, apricots, cherries, and plums.
The Niagara Escarpment is a rock formation that covers 1923 km2, with a maximum height of 335 m.
The Niagara Peninsula at the bottom of the escarpment moderates climate because of two natural boundaries, the escarpment and Lake Ontario.
The lake is the major influence on climate of the fruit growing area. It absorbs heat during the summer and slowly releases it during the winter as long as there is open water.
With the help of winds from the escarpment, the lake moderates temperatures in winter (rarely below -18°C) and in summer (greater 30°C).
This prevents buds from opening too early in the spring.
The buds are very sensitive when temperatures go below −4° C (28° F).
From a horticultural stand point, the peach (Prunus persica) is a member of the rose (Rosaceae) family. This deciduous tree is native to China.
The fuzzy cream or yellow skinned fruit encases a single seed pit.
Trees grow to 3 – 5m tall. They will begin fruiting at 2 – 3 years and can live 10 – 20 years.
Trees require heavy pruning each growing season. Also, a routine of fertilizing, weed control, insect and disease ratification and watering is necessary.
Because of the fragility of the fruit, harvesting must be done by hand. Care must be taken to prevent bruising and marking.
In Ontario, peaches are classified into two types: freestone and semi-freestone. The classifications refer to the way the flesh clings to the pit.
Semi-freestones are picked from mid-July to mid-August.
Freestones are harvested from August to early September.
There are more than 2000 varieties of peaches grown worldwide while 300 are specifically grown in North America.
Ontario leads Canada with 82% of all commercial (fresh market and processing) production. British Colombia picks up the rest.
The main maturation groups are early ripening, mid-season, late-harvest, within the varieties of cling-free, freestone, donut, extra sweet and white peaches.
The flesh of semi–freestone peaches partially clings to the pit. Varieties include, Candor, Early Redhaven, Garnet Beauty, Risingstar, Brighton, Harrow Diamond, Harrow Dawn, Sunhaven, Springcrest, Harbelle and Sentinel.
Freestone peaches easily separate from the pit. Varieties include Redhaven, Loring, Cresthaven, Redskin, Harbite, Harson, Vivid, Harrowfair, Starfire, Veeglo, Harrow Beauty, Blazingstar, Allstar, Coralstar, Glowingstar and Harcrest.
Buying peaches at a local farmers market is a unique tasting experience. Many samples of the various varieties may be available for taste comparisons.
Peach marmalade (an old time family favourite)
Freestone peaches are the best for making jam since the fruit easily separates from the stone. Peaches with a red blush will add a rich golden colour to the jam.
Ingredients:
18 peaches
6 oranges
6 cups white granulated sugar
1 cup brown sugar
Preparation:
In large saucepan, mash (use potato masher) peaches. Using a food chopper or processor, coarsely chop the entire orange.
Add both white and brown sugar.
Bring to a boil and simmer until it reaches the desired thickness, stirring occasionally. Remove from heat.
Using a funnel, fill hot 250 mL (1 cup) canning jars. Leave 5mm (1/4”) headspace. Cover with prepared lids. Screw on bands. Place in a boiling water bath for 10 minutes.
Makes 12+ 250 ml (1cup) jars.
Ron Stevenson is a member of the Fergus Horticultural Society.
